Pure Prepared Salad Mustard
- Thread starter Briar Lee
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I've tried several pricy browns,but I always come back to French's. I put it on hot dogs, sandwiches, pretzels, chicken strips, etc
Guldens Spicy Brown on deli sandwiches and French's Yellow on burgers, dogs, and fries.
Alstertor German on brats, pretzels and anything Deutch except weisswurst, that has to be Bavarian Sweet mustard or nothing.
Alstertor German on brats, pretzels and anything Deutch except weisswurst, that has to be Bavarian Sweet mustard or nothing.
Mustard is at least five thousand years old, and was named “hot must (wine) “ by the Romans.
Mustard is referred to in the Holy Bible.
The saying he’s too old to cut the mustard refers to how much physical labor was required to cut mustard plants with a scythe, and is centuries old.
So French didn’t invent mustard for the 1904 St Louis World’s Fair nor even Pure Prepared Salad Mustard, either.
But about 20 million people got their first taste of French’s (or some other yellow American mild mustard) on a really good hot dog on a fresh baked bun at the fair.
www.ksdk.com
The exact ingredients in French’s mustard is a closely held secret.
Thirty years ago they switched over to a plastic squeeze bottle but the recipe hasn’t changed since 1904.
www.wltx.com
Mustard is referred to in the Holy Bible.
The saying he’s too old to cut the mustard refers to how much physical labor was required to cut mustard plants with a scythe, and is centuries old.
So French didn’t invent mustard for the 1904 St Louis World’s Fair nor even Pure Prepared Salad Mustard, either.
But about 20 million people got their first taste of French’s (or some other yellow American mild mustard) on a really good hot dog on a fresh baked bun at the fair.
1904 World’s Fair in St. Louis: The dark story behind baby incubator exhibit
The 1904 World's Fair in St. Louis drew 20 million visitors from all over the world. Here are some interesting facts to know about the fair.
www.ksdk.com
The exact ingredients in French’s mustard is a closely held secret.
Thirty years ago they switched over to a plastic squeeze bottle but the recipe hasn’t changed since 1904.
French's mustard turns 100
French's mustard made its debut alongside the hot dog at the 1904 World's Fair in St. Louis. The classic ingredients haven't changed in a century: vinegar, turmeric, garlic powder, and mustard seeds and a blend of other spices remains a secret
www.wltx.com
It really could have been 1904 when prepared, fully ready to use mustard was first created by a corporation. It needed to be able to prevent separation in storage and be acidic enough to withstand infections from food poisoning. Use a little vinegar and hydogenized fats, and you have a store bought condiment.
However, making your own mustard just before you need it, isn't exactly hard. wisk some powdered seed into some warm water or vinegar, and voila. But, going into the 20th century, corporations were on their way to making people think that cooking was hard, so hard, that why not buy some premixed cornbread meal, or biscuit flour, just add water. Measuring out flour, baking powder, and sugar is just too hard for this generation. Why take your own corn to get it ground? Why buy and measure out stuff you buy in the produce? Just buy ours. It's the best.
However, making your own mustard just before you need it, isn't exactly hard. wisk some powdered seed into some warm water or vinegar, and voila. But, going into the 20th century, corporations were on their way to making people think that cooking was hard, so hard, that why not buy some premixed cornbread meal, or biscuit flour, just add water. Measuring out flour, baking powder, and sugar is just too hard for this generation. Why take your own corn to get it ground? Why buy and measure out stuff you buy in the produce? Just buy ours. It's the best.
My French’s bottle reads these ingredients, in descending order:
Distilled vinegar (doesn’t say white or cider vinegar, just distilled vinegar)
Water
#1 Grade Mustard Seed
Salt
Turmeric
Paprika
Spice
Natural flavor
Garlic powder
Xxxxx
French’s has a humongous mustard factory in Springfield visible from I-44.
Big semis run races coming and going from it, there might be a rail spur to the plant as well.
If you and I wanted to spare a few million dollars to invest we could hire a chemist to anyalze French’s mustard and gef really close to their secret blend of spices and natural flavorings.
We’d not get it 100% like French’s but we’d have a good pure prepared yellow mustard to sell. We could even buy the same yellow plastic bottles, with our name brand.
But our name brand would not ever be French’s. Nobody’s grandfather would have first tried our mustard at the 1904 St Louis World’s Fair.
Coca Cola, Tabasco, and French’s Mustard have powerhouse brand names.
Everything else on the market is a substitute.
Maybe the balance of acids in the vinegar keep it from separating. BTW, apple cider vinegar is not distilled. I make a gallon each year for my wife. I also make a very small batch of muscadine vinegar that I like a lot more.
Pay me half that and I'll find a way to steal the recipe for you.
No thanks.
The real reason we need a chemist, is to be able to prove how we got our recipie.
If we flat out stole it, we might go to prison.
All we want to do is make good yellow mustard.
The best thing we could steal is not subject to theft, which is the French’s brand name.
What I like about the way I cook, and I do almost all of our cooking, is that I never use a recipe. It may be slightly different each time, but at this point my family likes that.
Just use that list of ingredients you posted, and make you a small batch. I usually add a touch of olive oil to mine to make it creamier but it’s not rocket science. Just use your tastebuds.
A small whisk and a bowl. Go… I bet you’ll like whatever you come up with. With those ingredients, you can’t go wrong.
Just use that list of ingredients you posted, and make you a small batch. I usually add a touch of olive oil to mine to make it creamier but it’s not rocket science. Just use your tastebuds.
A small whisk and a bowl. Go… I bet you’ll like whatever you come up with. With those ingredients, you can’t go wrong.
Quite right.
[My bold italics]
Summary
A borrowing from French.Etymons: French mustarde, mostarde.
< Anglo-Norman mustarde, mustard, mostart, moustard and Old French mostarde, moustarde condiment prepared with crushed mustard grains (c1223–78; 1269 in sense ‘mustard plant’; French moutarde) < most, must must n.1 + ‑ard ‑ard suffix, so called because the condiment was originally prepared by making the ground seeds into a paste with must. Compare Old Occitan mostarda (1350), Italian mostarda (14th cent.), Spanish mostaza (c1400), Portuguese mostarda (1416), Catalan mostalla. Compare also post-classical Latin mustardum (frequently in British sources from mid 13th to early 14th centuries).
Jay.
Like mustard? Have a yen to travel this summer? Then you simply must visit the NATIONAL MUSTARD MUSEUM in Middleton, Wisconsin. "Since its foundation in 1992, the Museum’s collection has grown to house over 6,000 jars from across all 50 states and more than 70 countries..."
They might want to hire a proof-reader for their Website, as the copy states that the Museum was founded in 1992; the logotype indicates that it was established in 1986.
They might want to hire a proof-reader for their Website, as the copy states that the Museum was founded in 1992; the logotype indicates that it was established in 1986.
This sounds like the shortage we had here with Huy Fong sriracha, during and after certain pandemic.
Briar Lee Mustard! Most pipe smokers agree that it has to be Briar Lee.*
* This is not a paid endorsement